This family recipe was sent in by Steve Bottorff of Morgantown, PA (2007). It was passed down from family in Charlestown, IN. BTW, he has also written a knife-sharpening book. This recipe has also has variations from Steve's mother and also his Aunt Nora.

Mix all ingredients and pour into 9x9-inch baking pan.
Bake at 325-350 °F for about 30 minutes. Cut into squares when cool.

Variations:

Mom reduced the graham crackers and the flour to 1/2 C each for
a moister product. Aunt Nora added 1 t baking powder and 2 T more
flour to keep it from falling.

This is a persimmon recipe unlike any other I have found on the
web. We called it Persimmon Pudding, but it has the consistency
of a moist brownie, so perhaps it should be called Persimmon cake or
brownie. We always made this with ripe Southern Indiana persimmons
picked up from our yard. For every perfect if somewhat squashed
persimmon there were 10 others that we had to step through.
Consequently we had to clean our shoes before re-entering the
house. The persimmons were cleaned by hand of grass and leaves
and put through a colander to separate the pulp from the seeds and
skins. The resulting bright orange pulp can be frozen for several
months.

We lived in Japan and are also familiar with asian persimmons. I
haven't tried using asian persimmons, but I expect that they are too
mild flavored for this recipe compared with the American variety (Diospyros virginiana).

Bottorff Family Persimmon Pudding (metric measurements)

Mix all ingredients and pour into 23x23 cm baking pan. Bake at 163-177 °C for about 30 minutes. Cut into squares when cool.

Variations:

Mom
reduced the graham crackers and the flour to 75 g each for a moister
product. Aunt Nora added 5 ml baking powder and 15 g more flour to keep
it from falling.

This is a persimmon recipe unlike any other I
have found on the web. We called it Persimmon Pudding, but it has the
consistency of a moist brownie, so perhaps it should be called
Persimmon cake or brownie. We always made this with ripe Southern Indiana persimmons
picked up from our yard. For every perfect if somewhat squashed
persimmon there were 10 others that we had to step through.
Consequently we had to clean our shoes before re-entering the house.
The persimmons were cleaned by hand of grass and leaves and put through
a colander to separate the pulp from the seeds and skins. The
resulting bright orange pulp can be frozen for several months.

We
lived in Japan and are also familiar with asian persimmons. I haven't
tried using asian persimmons, but I expect that they are too mild
flavored for this recipe compared with the American variety (Diospyros virginiana).